• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.679-683
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• 2003

Strawberries were fermented for their effective value added product. In alcohol fermentation of strawberries, alcohol content was maximum value (9.22% ) under the condition of 16.32$^{\circ}$Brix of initial sugar concentration, 53.03 hr of fermentation time and 28.8$^{\circ}C$ of fermentation temperature. Acetic acid content revealed minimum value (0.49%) under the condition of 13.18$^{\circ}$Brix of initial sugar concentration, 50.99 hr of fermentation time and 24.96$^{\circ}C$ of fermentation temperature. Residual sugar content revealed minimum value (3.97$^{\circ}$Brix) under the condition of 15.00$^{\circ}$Brix, 52.00 hr and 26.0$0^{\circ}C$. The optimum conditions for each alcohol fermentation were 14$^{\circ}$Brix, 50 hr and 28$^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.776-782
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• 2009

This study was conducted to develop functional soybean paste with krill (Euphausiacea) as compared to a conventional soybean paste (S1). Soybean containing 10%, 20% and 30% (w/w) krill (S2~S4, respectively) was prepared and quality characteristics (moisture, crude fat, crude protein, ash, reducing sugar, pH, titratable acidity, total acidity and buffering power) were assessed during fermentation for 150 days. As well, antioxidative activities of krill soybean paste were compared to those of control soybean paste based on total phenolic compound content and free radical scavenging activity, including the 1,1-diphenyl-2-picryl-hydrazil (DPPH) scavenging activity and the thiobarbituric acid value (TBA value). The moisture content of all samples decreased to 41.91~53.47% during fermentation, while the crude fat increased to 1.98~5.21% with increasing addition of krill. Additionally, crude protein increased slightly to 8.24~14.08% with increasing addition of krill after 120 days of fermentation. Ash content was 15.96~18.92%. The reducing sugar content of S2, S3 and S4 was higher than those of S1 with increasing length of fermentation. S2, S3, and S4 displayed progressive decreases in pH and progressive increases in titratable acidity compared to S1. The total acidity of all samples was increased, while the buffering power was decreased with increasing fermentation. Especially, the buffering power of S1 was lower than that of S2, S3 and S4. DPPH radical scavenging activity of lipophilic extracts from S2, S3 and S4 was slightly higher than those of S1. However, the radical scavenging activity of hydrophilic extracts from all samples had similar tendencies, regardless of the krill content or fermentation period. Total phenolics increased with increasing fermentation time and TBA value increased with increasing fermentation time and krill content.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.391-396
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• 2008

In this study, we attempted to optimize the fermentation processes in the production of lactic acid juice with 20% Maesil(Prunus mume) extract using Lactobacillus plantarum isolated from Kimchi, assessing a variety of pH, temperature, sugar compositions, and sugar concentrations. In the preparation of fermented Maesil(Prunus mume) extract, the optimal pH and fermentation temperature were 4.0 and $35^{\circ}C$, respectively. When the effects of various sugar sources and concentrations on lactic acid fermentation were assessed, 15% fructose was shown to yield more acid productivity than was observed with other sugar sources. The optimum composition, on the basis of our sensory evaluations, was determined to be a fructose concentration of 15% and a fermentation time of $72{\sim}96$ hours.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.131-131
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.3
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• pp.205-209
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• 2003

Solubilization of domestic household waste through Steam explosion with Subsequent ethanol production by the microbial saccharifitation and fermentation of the exploded product was studied. The effects of steam explosion on the changes of the density, viscosity, pH, and amounts of extractive components in artificial household waste were determined. The composition of artificial waste used was similar to leftover waste discharged from a typical home in Japan. Consecutive microbial saccharification and fermentation, and simultaneous microbial saccharification and fermentation of the Steam-exploded product were attempted using Aspergillus awamori, Trichoderma viride, and Saccharomyces cerevisiae; the ethanol yields of each process were compared. The highest ethanol yield was obtained with simultaneous microbial saccharification and fermentation of exploded product at a steam pressure of 2 MPa and a steaming time of 3 min.

• Food Science and Industry
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• v.55 no.1
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• pp.74-94
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• 2022

With the discovery of metabolic mechanisms of alcohol fermentation and acetic acid fermentation in the 1800s and 1900s, the history of traditional vinegar became a turning point for changing to the history of science and technology. Since then, innovation in vinegar production has occurred, and the era of full-scale mass industrialization has opened. The most modern method, submerged fermentation, has improved the vinegar production process to produce much higher quality vinegar and provide vinegar with high productivity and quality uniformity. Innovative research for vinegar production is underway as various approaches have been developed to increase fermentation efficiency, reduce costs, and shorten fermentation time due to the trend of combining existing technologies and advanced technologies. Now that the development of the vinegar industry is currently focused on vinegar engineering, multidisciplinary approaches in various fields such as microbiology, chemistry, food technology, process engineering, and molecular biology are needed.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.460-465
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• 2006

This study was conducted to investigate the isoflavone contents including daidzein and genistein in soy sauces made with whole grain soybean Meju(WGSM), comparing with defatted Meju(DM) du.ins fermentation. Total isoflavone contents in 2 soy sauces made with DM, Control and product A, increased with period of fermentation and were 15 and 4.3 times higher after 180 days of fermentation than on the day before fermentation respectively. Meanwhile, 2 soy sauces made with WGSM, product B and C, had the highest amounts with $20.53{\mu}g/g\;and\;19.52{\mu}g/g$ of isoflavones on the day before fermentation respectively, and then decreased with fermentation time. High amounts of isoflavones were detected in 20 days of fermentation of soy sauce which made with WGSM and wheat Meju(product D). Daidzein was the largest amounts in isoflavone contents, regardless of total or free isoflavone types. The level of daidzein increased with fermentation time in 2 soy sauces made with DM, Control and product A, whereas 2 soy sauces made with WGSM, product B and C decreased with fermentation time, instead of increasing of genistein contents.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.199-203
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• 1994

Software for refrigerator capable of both rapid fermentation and suitable storage of Kimchi was developed and its performance was investigated. Refrigerator system consists of an insulated fermentation room, heater, damper for the control of outer cold air and two sensors for recognizing temperature of heater and fermentation room, which control temperature and time period of affecting Kimchi fermentation. Effects of fermentation at different NaCl concentration and three fermentation function keys were studied; At key I, time which was elapsed to edible ripening state, pH 4.5 and total acid 0.6%, was about $3{\sim}4$, $4{\sim}5$ and $11{\sim}12$ days, respectively. At key II, time was about $2{\sim}3$, $3{\sim}4$, and $10{\sim}11$ days, and at key III, about 2, 3 and $9{\sim}10$ days, respectively. Effect of storage at three fermentation function keys was all maintained to the level of a palatable pH range until 14 days. Sensory evaluation of Kimchi showed also significant difference in a taste.

• Food Science and Preservation
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• v.18 no.6
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• pp.986-992
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• 2011

The alcohol fermentation of apple juice was optimized as a preliminary study for the production of natural apple cider vinegar. To gain an optimal fermentation yield, a central composite design was used to investigate the effects of the independent variables [initial Brix (12/14/16/18/20, $X_1$), fermentation time(48/54/60/66/72h, $X_2$), and fermentation temperature(24/26/28/30/$32^{\circ}C$, $X_3$)] on the dependent variables (alcohol content, reducing sugar, Brix, acidity). The alcohol content was 3.4-6.4%, the reducing sugar was 1.93-6.24%, and the Brix was $6.1-13.8^{\circ}$. The alcohol content was mainly affected by the fermentation temperature and increased along with the fermentation time and temperature. The amount of the reducing sugar was significantly affected by the initial Brix and fermentation temperature. The optimal conditions for the alcohol content were found to be 15.22 initial Brix, 64.97 h fermentation time, and $31.56^{\circ}C$ temperature.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.375-381
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• 2022

The purpose of this study was to evaluate the quality characteristics and biological activities of Rosa multiflora Thunberg fruit extracts fermented with Lactobacillus plantarum based on fermentation period of 0, 24, 48, and 72 h. The study showed the pH of Rosa multiflora Thunberg fruit fermentation extracts have decreased as fermentation time increased, but the sugar content remained the same. The total acid content increased as the fermentation time increased. The viable cell count was at highest at 24 h (8.59 log CFU/mL) of fermentation, and the viable cell count decreased as the fermentation time increased. The total polyphenol content (14.85 mg GAE/g), total flavonoid content (6.74 mg RE/g), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ABTS⁺ radical scavenging activity, reducing power, α-glucosidase and α-amylase inhibitory activity were highest at 24 h of fermentation. Therefore, the study proved fermentation of Rosa multiflora Thunberg fruit with lactic acid increases physiological activity compared to nonfermented Rosa multiflora Thunberg fruit. Also the 24 h of fermentation had the highest activity, confirming the possibility of future use as a functional food material.